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    Cucumber Soup


    Source of Recipe


    Treva Key

    List of Ingredients




    Cold Cucumber Soup


    3 leeks, washed and sliced in rounds
    2 cups vegetable stock
    2 cups milk
    6 cucumbers, peeled, sliced, and seeded
    3 tablespoons minced fresh dill
    1 tablespoon freshly squeezed lemon juice
    2 tablespoons chopped green onion or chive
    1 teaspoon salt
    1 teaspoon freshly ground black pepper

    GARNISH

    plain low-fat** yogurt, or low-fat**
    sour cream
    2 tablespoons capers

    Recipe




    Cook the leeks in the stock in a large soup pot for 10 minutes.

    Add the milk and cucumbers.

    Pour small batches at a time into a blender and purée until smooth.

    Add the dill, lemon juice, green onions or chives, salt, and pepper.

    Stir once or twice.

    Chill covered in the refrigerator for 3 hours.

    Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain yogurt or sour cream, and sprinkle a few capers on top.

    Serves 6


 

 

 


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